TURKEY & EGG CUPS

by Janna Breslin

INGREDIENTS

A drizzle of avocado oil

12 eggs

8 asparagus spears, chopped

A pinch of sea salt

Black pepper to taste

10 ounces turkey meat, cooked, sliced

DIRECTIONS

Divide turkey slices into 12 muffin cups. Crack an egg in each, add asparagus pieces on top, season with a pinch of sea salt and black pepper, place in the oven at 400 degrees F and bake for 15 minutes. Leave egg cups to cool down, transfer them to a platter and serve.

NUTRITIONAL VALUE

(Per serving)

Fat: 6.7 g

Carbs: 1 g

Protein: 30 g

Total Calories: 117 Calories

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